Culinary Spice Column - from The News newspaper, orginal publish date: Sept. 4th, 2009. Chile Peppers & Chayotes

Q: What is the best way to get relief after eating a hot chile pepper?

Dave in DF

A: The compound that gives peppers their heat is called capsicum. It is produced by the white membrane that holds the chile’s seeds. When you bite in to a hot chile, the capsicum’s oil makes contact with the tissues in your mouth causing a warming sensation. If you overdo it, the key to relieving the burn is to know how to dilute this oil. Capsicum’s oil is soluble in fat or alcohol, but not water. Drinking cold water may feel good initially, but it will just spread the oil around your mouth, prolonging the pain. The most effective method is to drink some cold milk. In addition to the cooling effect, milk contains a protein called casein that strips capsaicin from the nerves. That works if you are at home and have milk nearby, but what if you are at a taquería or some other place where milk is not readily available? In this case, I would suggest drinking some cold beer, so the alcohol can start diluting the oil. Another trick is to eat a plain tortilla, which will soak up some of the heat.

This same theory applies if you burn your hands by cutting chiles without gloves. You need to find something that will break down the oil on your skin. Industrial solvents that cut grease work well, such as a gritty hand cleaner. Those can be too harsh on hands though, so you can rub them with milk or yogurt to get the same effect. Be sure to thoroughly wash your hands before touching your eyes or any other sensitive membranes.

Despite the occasional risk of a burning mouth, please do keep eating chiles. They are great for your health. Chiles can improve heart function by keeping blood vessels clear. This also improves overall circulation in the body. There is some promising evidence that chiles fight cancer by preventing carcinogens from binding to DNA. A good thing if you like your tacos made with well-cooked meats. Sprinkle a little chile powder in to your chicken soup to clear sinuses when you have a cold. Chiles also help speed up metabolism, which aids in weight loss.

Q. I know Chayote is good for you so I am trying to cook with it more often. Do you have any ideas on what I can do to make it more interesting?

Christene in Mexico City

A: Chayote is a pale green gourd about the size of a large pear that is eaten throughout Mexico. I agree that too often it ends up being watery tasteless cubes in chicken soup. This is unfortunate, because this delicate vegetable can be eaten in so many ways.. As with many mild flavored foods, Chayotes are blank canvases that easily soak up stronger flavors. Roasting chayote intensifies its flavor. Be sure to season it well before and after roasting. You can thinly slice or grate raw chayote for use in salads. For something more elegant, stuff chayotes with a crab or shrimp filling and pop under the broiler. They can also be a partial substitute for cooked apples in sweet dishes such as cobbler or pie. This is a good option for people trying to reduce the amount of sugar in their diet. Don’t substitute more than 50% chayote for apple or your results will be bland.

Choose Chayotes that are firm with unblemished skin. Large chayotes are best for stuffing while the smaller ones usually have skin thin enough to be eaten raw. Although not the nutritional powerhouse as some vegetables, chayotes are a good source of fiber, vitamin C and folate. Some folk medicine traditions use Chayote to promote cardiovascular system and kidney health.